Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties.

The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3.

Bibliographic Details

Main Authors:	BASSINELLO, P. Z., CARVALHO, A. V., RIOS, A. de O., MACIEL, R. de A., BERRIOS, J. de J.
Other Authors:	PRISCILA ZACZUK BASSINELLO, CNPAF; ANA VANIA CARVALHO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ; JOSE DE J. BERRIOS, USDA-ARS.
Format:	Artigo de periódico biblioteca
Language:	English eng
Published:	2015-03-30
Subjects:	Bandinha de feijão, Arroz, Extrusão, Glutén, Feijão, Valor nutritivo, Nutritive value, Extrusion, Grits (particle size), Flour, Gluten-free foods,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1012324
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